Simple two-ingredient meatballs are simmered in a tangy homemade barbecue sauce and are served over a skinny version of mashed potatoes.
Do you ever get a craving for some good ‘ol pub grub? You know — the hearty meat and potatoes kind of food — burgers and fries, fish and chips, or one of my favorites, bangers and mash? Well, here’s a new recipe that will satisfy that craving and has the added bonus of being very healthy as well, Skinny Turkey BBQ Meatballs & Mash. These simple two-ingredient meatballs are simmered in a tangy homemade barbecue sauce and are served over a skinny version of mashed potatoes to make a very filling and tasty meal.
This was my first try at making turkey meatballs, and I’ve got to admit that I was skeptical that they might not be as good as my favorite saucy spaghetti meatballs, but they were really very, very good! I love the tangy barbecue and would even be tempted to stick a toothpick in them and serve ’em up as cocktail meatballs without the mash!
Just look at all that thick, tangy sauce – you know you need to make these meatballs now!
Skinny BBQ Turkey Meatballs & Mashed Potatoes
- 1-1/4 pounds ground turkey
- 2 tablespoons dark sesame oil
- 1/4 cup water
- 1/4 cup ketchup
- 1-1/2 tablespoons worcestershire sauce
- 1 tablespoon Frank's Red Hot sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons light brown sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups low-sodium chicken broth
- 6 Yukon gold potatoes
- 1/4 cup 2% milk
- 2 tablespoons butter
- Combine the ground turkey and sesame oil; shape into 20 meatballs.
- Heat a non-stick skillet over medium hight heat. Spray with cooking spray and add meatballs. Cook, turning often, for 6-7 minutes or until browned on all sides. Remove meatballs from skillet and drain on paper towels.
- Add the water and ketchup to the skillet and stir until well combined. Add remaining BBQ ingredients and bring to a boil. Reduce heat and simmer 5 minutes or until slightly thickened.
- Return meatballs to the skillet and simmer in the sauce another 5 minutes or until cooked through.
- Add potatoes to the chicken broth and bring to a boil. Reduce heat and simmer 10 minutes or until fork-tender.
- Mash potatoes in the broth with a potato masher until smooth. Add milk and butter and stir or mash until butter is melted and potatoes are desired consistency. Serve immediately with the meatballs.